Friday Saturday Sunday

Crispy shallots, smoked beef heart, creme fraiche.

Caramelized foie gras, date molasses, mustard.

Garlic aioli, smoked paprika, onion confit.

Buttermilk biscuit, hazelnut parsley butter.

Menudo, rancho gordo beans, pickled red onions.

Squid, mussels, charred ramps, xo.

Potato gremolata, burnt cream.

Braised pork belly, caraway.

Gorgonzola, tomatillo, tarragon.

Orange vinaigrette, snap peas, nori caesar.

Pistachio crumble, mushroom vin blanc.

Caramelized cauliflower puree, citrus mojo, dukka.

Carrot yogurt, burnt coconut crumble, fermented salsa verde.

Smokey pork broth, poached egg.

Grains of paradise, sunchoke, raddichio.

Smoked potato puree, grilled onions, beet.

Brussels sprouts, sweet potato, coconut citrus.

Castle valley mill grits, crispy cabbage, shellfish butter.

Brownie, brown butter blondie, brown rice nougatine, served with vanilla ice cream.

Rhubarb and rum gelee, strawberry and rhubarb compote, coconut crumble.

Umeboshi plum puree, shiso crumble, yuzo curd, served with white miso ice cream.

Kennett Square mushrooms, chicken broth, cognac & cream

Port wine and black currant goat cheese, pomegranate vinaigrette and toasted pine nuts

Romaine lettuce w/ classic caesar dressing, homemade croutons & Parmigiano-Reggiano

Fresh Mozzarella, snow pea sprouts, roasted red beet dressing

Red grapes, herbed walnuts, and blood orange vinaigrette

Leek, white wine broth with pancetta and garlic aoli on grilled French bread

Herb grilled gulf shrimp and calamari, jumbo lump crab, chickpeas, cucumbers and smoked tomato vinaigrette

Smooth chicken liver pate, Kentucky Bourbon, bacon onion jam, grilled baguette, pickled vegetables and grain mustard

Portabellas, yellow corn, fennel, zucchini and asparagus with a chipotle romesco sauce

Braised in red wine with crisp polenta, fresh mozzarella and spinach

Roasted garlic, zucchini and plum tomato sauce

Lightly breaded and baked boneless breasts of chicken with a dijon cream sauce

Aged balsamic and mission fig compote with whipped potatoes

Spicy corn remoulade and crisp polenta

House made stone fruit mustard and warm bacon potato salad

Cilantro-lime beurre blanc

Sun dried tomato pesto with preserved lemon and grape tomato relish

Your choice of burgundy wild mushroom bordelaise or au poivre, scalloped potatoes

Citrus and cumin marinade, orange mint Greek yogurt, pine nut and golden raisin couscous cake